Make-Ahead Breakfast Casserole *Jb

This make-ahead breakfast casserole combines savory lean ground pork with aromatic fennel and garlic, creating a rich, savory base. Cubed white bread absorbs a creamy egg and milk mixture, resulting in a tender, custard-like texture that bakes up fluffy and satisfying. Topped with sharp cheddar and fresh green onions, it offers a perfect balance of flavors. Ideal for weekend brunches or Sunday mornings, this dish can be assembled the night before for a stress-free start to your day. Its a comforting, home-style meal that feeds a crowd with minimal morning effort.

Cooking Method: Baking

Cuisine: Italian

Courses: Breakfast

Difficulty: Advanced

Servings: 6

Calories: 232.8

Dietary: Gluten-free, Low-cal

Description

This make-ahead breakfast casserole combines savory lean ground pork with aromatic fennel and garlic, creating a rich, savory base. Cubed white bread absorbs a creamy egg and milk mixture, resulting in a tender, custard-like texture that bakes up fluffy and satisfying. Topped with sharp cheddar and fresh green onions, it offers a perfect balance of flavors. Ideal for weekend brunches or Sunday mornings, this dish can be assembled the night before for a stress-free start to your day. Its a comforting, home-style meal that feeds a crowd with minimal morning effort.

Ingredients

3/4 pound Lean ground pork
3/4 teaspoon Italian seasoning
1/4 teaspoon Fennel seeds, crushed
2 Cloves Garlic, minced
1 cup Skim milk
2 (8-oz) cartons frozen egg substitute, thawed
1/4 cup Shredded Cheddar cheese
3 Green onions, chopped
3/4 teaspoon Dry mustard
1/4 teaspoon Salt
1/4 teaspoon Ground red pepper
6 (1-oz) slices white bread, cut into 1/2-inch cubes

Directions

1
Coat a large skillet with cooking spray and place over medium heat until hot.
2
Add the ground pork, Italian seasoning, fennel seeds, and minced garlic to the skillet.
3
Cook the pork mixture until browned, stirring frequently to crumble the meat.
4
Drain the cooked pork in a colander, pat dry with paper towels, and set aside.
5
In a large bowl, combine the skim milk, thawed egg substitute, shredded cheddar cheese, chopped green onions, dry mustard, salt, and ground red pepper.
6
Stir the liquid mixture well until smooth and well-blended.
7
Add the drained pork mixture and the cubed white bread to the egg mixture.
8
Stir gently until the bread is evenly coated and well blended with the other ingredients.
9
Coat an 11x7x2-inch baking dish with cooking spray.
10
Pour the casserole mixture into the prepared baking dish, spreading it out evenly.
11
Cover the dish tightly with plastic wrap or foil and refrigerate for 8 to 12 hours to allow the bread to absorb the liquid.
12
Preheat the oven to 350F (175C).
13
Remove the cover from the casserole and bake for 50 minutes, or until the center is set and the top is lightly browned.
14
Let stand for 5 minutes before serving. Garnish with cherry tomatoes and additional green onion tops if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 232.8kcal

% Daily Value *
Total Fat 12.2g19%
Saturated Fat 4.4g23%
Cholesterol 68.1mg23%
Sodium 172.0mg8%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.1g1%
Sugars 3.1g
Protein 25.2g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, assemble the casserole the night before to ensure the bread fully absorbs the egg mixture, resulting in a better texture.

You can substitute whole eggs for the egg substitute if preferred; use 6 large eggs instead of the two 8-oz cartons.

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the microwave or oven until warm.

For a heartier version, consider adding diced ham or cooked bacon to the pork mixture.

Keywords: breakfast, casserole, make-ahead, italian, pork, eggs, bread, cheese, brunch, easy, comfort food, oven-baked, protein, family meal, weekend breakfast

Read it online: https://www.chefs-mate.com/recipe/make-ahead-breakfast-casserole-jb/